The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


jansin62's picture

Honey for sugar in Hamelman's Challah

July 18, 2008 - 6:26am -- jansin62

Hi all,

I'm a long-time lurker, long-time bread baker.  I live in Ottawa Canada and really enjoy reading/devouring all the posts.  I guess you could say I am passionate/obsessed with bread and bake frequently, at least 2-3 times a week.  Mostly straight doughs, but do indulge in the occasional sourdough - only problem is my family doesn't like sourdough so I end up eating it all (not a good thing for the waist).

auntysharm's picture

In search of (my idea of) the perfect crumb (Enriched Breads)

May 24, 2008 - 9:59am -- auntysharm

Hello to one and all, and thank you for your truly informative, helpful, encouraging and inspirational website.

I am a competent baker who learned to bake many years ago and just never have enough time to practice enough. At the moment I have a short interlude of R&R in which to immerse myself in TFL and try and rectify an ongoing issue that has been plaguing me for what seems like FOREVER.

slothbear's picture

  my standard challah for company.  1/3 King Arthur white whole wheat, 1/4 c dark flax seed meal.

Since my husband is out of town, I fished for a Shabbos invitation at a close friend's house. He was going to be out all day, so I volunteered to bake the challah. I haven't made one for them before, and I always do a six-strand loaf for my debut. It has about 1/3 King Arthur white whole wheat, and 1/4 c dark flax seed meal.


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